Foodservice Equipment & Supplies

FEB 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 35 of 92

Thanks You • (800) SALVAJOR To all the fi rst responders, their family and friends that selfl essly give of themselves day after day, the Salvajor Company would like to say Thank You. No words seem adequate to express our admiration and gratitude for the brave men and women who run towards danger to help others. For more information on Salvajor products contact us today. #1 in Food Waste Solutions FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 33 I n a marked departure from the typical B&I servery of the past de- cade, Eurest transformed its former cafeteria on the concourse level of the 50-story Mid-Continental Plaza into a 7,000-square-foot, chef-driven food hall showcasing popular independent con- cepts from around the city. Open to the public, Forum 55 not only draws office workers from the building but also those from nearby hotels, locals, and visitors perusing Millennium Park and the Art Institute of Chicago across the street. "We wanted to offer downtown workers and visitors more delicious and convenient options for lunch," says Jim Kallas, Eurest division president. "This is an opportunity to partner with some great restaurants in the city, offering them a central location in downtown Chicago." To recruit vendors, Eurest reached out to some independents in the city and was ap- proached directly by others. "Surprisingly minimal changes were needed to redesign the space," Kallas says. "A lot of changes were more cosmetic in nature, such as Edison bulbs throughout to give it a soft glow. Designers also brightened up the space with white subway tiling, a lighter-colored ceiling and bright wood floors." With 10 different vendors, patrons can choose between ramen, sushi and poke bowls from Friends Ramen; bar- becue from Pork & Mindy's; grass-fed burgers and sandwiches layered with craft meats from Butcher & Larder Grill; tacos from Mercadito Taqueria; pizzas and pierogis from Flo & Santos; and more. A mixture of high-top and traditional seating make up the 270

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